2 cup half and half
8 oz plain chevre
2 cloves garlic -- minced
3/4 cup coarsely chopped toasted
1 walnuts
1/3 cup finely chopped parsley
1 salt and freshly ground
1 pepper -- to taste
Directions
1. In a medium saucepan combine half-and-half, chevre, and garlic.
Heat, stirring until mixture is creamy and smooth. Bring to a boil.
2. Boil gently about 10 minutes to thicken sauce and reduce it to
about 2-1/4 cups. Stir occasionally at first, then frequently the
last few minutes to prevent scorching. 3. Remove from heat; stir in
walnuts and parsley. Season to taste with salt and pepper. Use
immediately or cool to room temperature and refrigerate or freeze
(see Timesaver Tip). 4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or
frozen fettucine, or 12 ounces dried, following package directions.
Drain. Toss with sauce. Makes 2-1/4 cups (4 main-dish or 6 appetizer
servings). * Timesaver Tip: Sauce can be made up to 6 hours ahead,
covered and refrigerated, or it can be frozen. To freeze, spoon into
a freezer container, cover, label, and freeze at 0 degrees F up to 1
month. To serve, defrost sauce 12 to 18 minutes in microwave oven on
Defrost setting, stirring several times, or thaw in refrigerator 8 to
24 hours. Gently warm sauce in a saucepan, or in a microwave oven on
50% power until warmed through, 3 to 5 minutes, whisking vigorously
and frequently to bring sauce to a creamy consistency.
Recipe By : the California Culinary Academy
From: Date:
Servings: 4 servings
Chevre & Walnut Sauce Recipe brought to you by Recipe Ideas
Categories: Nut; Sauce
The History of Recipes
It is possible to follow the history of meal recipes far back into history, in truth as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe in existence, according to experts is a series of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius wrote a few documents which described recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and desserts, something that is very familiar to us today. Aspicius informs us how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including a few you will know for example bay, mint and dill. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from Arab cooking, including spices such as rosemary and coriander. These new foods and tastes led to a torrent in books on cooking, some of which are kept safe in academic collections. For the decades that followed, the powerful and wealthy tried to offer the most extravagent banquests, and as a consequence, chefs and their recipe collections became highly prized. However, it was during the nineteenth century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chevre & Walnut Sauce recipe.
